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Paleo Pumpkin Pie Bars

Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan.

Looking for a low-carb option? No sweat! I have included a recipe for  low-carb paleo pumpkin pie bars in this post.

Paleo Pumpkin Pie Bars - grain-free, dairy-free, sweetened with pure maple syrup. A delicious, healthy dessert recipe for the holidays!

Pumpkin pie, or pumpkin bars? What say you?

Let’s face it – they’re basically identical save for the shape. Same great pumpkin taste, just wearing a different outfit.

If you MUST have a pie shape, check out my Paleo Pumpkin Pie, OR my Paleo Pumpkin Cheesecake.

If, on the other hand, you don’t own a pie pan, or if you’re intimidated by pies, no sweat!

You can still enjoy pumpkin pie in bar-form, and for some reason they seem much less complicated than baking an actual pie.

Grain-Free Dairy-Free Pumpkin Pie Bars - paleo, sweetened with pure maple syrup for a healthier treat

The cinnamony maple pumpkin filling atop a shortbread-like grain-free pie crust is absolutely mouth-watering, and an amazing dessert to share.

Let’s get into the details!

Ingredients for Paleo Pumpkin Pie Bars:

Crust: almond flour, pure maple syrup (or coconut sugar or sugar-free sweetener), coconut oil, egg, sea salt

Filling: Pumpkin puree, coconut milk, pure maple syrup, pumpkin pie spice, sea salt, eggs, and pure vanilla extract

You can easily swap the pure maple syrup for a powdered (aka confectioners) sugar-free sweetener to make these bars Low-Carb. See the section below titled “Low Carb Pumpkin Pie Bars.”

A Note About Almond Flour:

I have found varying brands of almond flour have varying absorbencies. I use Bob’s Red Mill’s Super Fine Almond Flour, but had drastically different results when I tested the crust using a different brand.

If you don’t use Bob’s Red Mill’s almond flour and the crust mixture seems overly dry, continue adding oil and pure maple syrup, one tablespoon at a time, until a thick, sticky dough forms that can easily be pressed into a cookie layer. If the crust is crumbly, keep adding oil and pure maple syrup until it is no longer crumbly!

Paleo Pumpkin Pie Bars - grain-free, dairy-free, sweetened with pure maple syrup. No pie pan? No problem!

How to Make Paleo Pumpkin Bars:

Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.

Add the almond flour, sweetener, sea salt, and coconut oil to a mixing bowl and stir well. Stir in the well-beaten egg until a thick dough forms.

Transfer the dough to the prepared baking pan and press into the bottom of the pan into an even layer.

Use a fork to poke many holes in the pie crust dough to ensure it doesn’t bow up while baking.

How to make grain-free pumpkin pie bars

Bake on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges.

While the pie crust is baking, prepare the pumpkin pie filling. Transfer the ingredients for the filling to a blender and blend until smooth and combined.

Blend ingredients for pumpkin pie filling in a blender

Remove the pie crust from the oven and allow it to cool for 5 minutes.

Pour the pumpkin filling over the pie crust and smooth into an even layer.

Bake in the preheated oven for 50 to 60 minutes, until bars appear as though they have set up.

Paleo Pumpkin Pie Bars fresh out of the oven

Remove bars from the oven and allow them to cool completely. Transfer to the refrigerator and chill for at least 45 minutes before slicing and serving.

Healthy Paleo Pumpkin Pie Bars - an easy, delicious way to get your pumpkin pie without a pie pan

Healthy Paleo Pumpkin Pie Bars - easy to make, grain-free, dairy-free, and delicious!

Low-Carb Pumpkin Bars:

If you follow a low-carb or ketogenic diet and prefer using sugar-free sweeteners, no problem. Simply do the following:

Replace the pure maple syrup in the crust with ¼ cup powdered sugar-free sweetener (I like Swerve Confectioners sweetener, but you can use any sugar-free powdered sweetener you’d like)

Replace the pure maple syrup with sugar-free powdered sweetener with ½ cup pure maple syrup in the pumpkin filling.

Healthy Paleo Pumpkin Pie Bars - easy to make, grain-free, dairy-free, and delicious!

More Thanksgiving Dessert Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Paleo Pumpkin Pie Bars - grain-free, dairy-free, sweetened with pure maple syrup. A delicious, healthy dessert recipe for the holidays!

Paleo Pumpkin Pie Bars

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Paleo Pumpkin Pie Bars are an easy pie pan-free way of getting your pie fix! Grain-free and dairy-free!

Instructions

Make the Crust:

  1. Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
  2. Add the almond flour, sweetener, sea salt, and coconut oil to a mixing bowl and stir well. Stir in the well-beaten egg until a thick dough forms.
  3. Transfer the dough to the prepared baking pan and press into the bottom of the pan into an even layer. Use a fork to poke many holes in the pie crust dough to ensure it doesn’t bow up while baking.
  4. Bake on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges. Remove the pie crust from the oven and allow it to cool for at least 5 minutes.

Make the Pumpkin Filling:

  1. While the pie crust is baking, prepare the pumpkin pie filling. Transfer the ingredients for the filling to a blender and blend until smooth and combined.
  2. Pour the pumpkin filling over the pie crust and smooth into an even layer.
  3. Bake in the preheated oven for 50 to 60 minutes, until bars appear as though they have set up.
  4. Remove bars from the oven and allow them to cool completely. Transfer to the refrigerator and chill for at least 45 minutes before slicing and serving.
Nutrition Information
Yield 16 Serving Size 1 of 12
Amount Per Serving Calories 170Total Fat 10gUnsaturated Fat 0gCarbohydrates 14gFiber 1gSugar 9gProtein 6g
Paleo Pumpkin Pie Bars - grain-free, refined sugar-free, dairy-free, healthier dessert recipe. Perfect for those who don't own a pie pan!

 

 

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Andrea Avery

Saturday 25th of December 2021

Do I have to use coconut milk in the filling? Can I sub almond milk?

Julia

Saturday 25th of December 2021

Hi Andrea! I haven't tested the bars with almond milk so I can't be positive, but my guess is the filling would be too thin. Coconut milk is thick and is what contributes to the custardy texture, whereas almond milk may make it too thin and not rich enough to be tasty. You can replace the coconut milk with half & half or heavy cream if you do dairy. xoxo

Sherrie

Thursday 2nd of December 2021

Love it! I've made the pumpkin pie bars a couple of times now and they are so yummy. One of my favorites.

Sonia

Monday 22nd of November 2021

Coconut oil says cooled and melted. Does this call for 3 each cooled and melted?

Julia

Monday 22nd of November 2021

Hi Sonia!

You'll need 3 tablespoons of coconut oil total. The coconut oil should be melted but cooled so that it isn't burning hot when adding it to the crust. I just want to be sure the eggs don't cook when it mixes with the coconut oil :) Hope this helps!!

Joya

Monday 20th of September 2021

Can you make them than freeze them for later?

Julia

Tuesday 21st of September 2021

Hi Joya!

Yes, absolutely! I do this with any leftovers I have. I just keep them in a tupperware container in the freezer. Hope you enjoy! xoxoxo

Shari

Tuesday 24th of November 2020

How much sugar free powdered sugar do you use to replace the maple syrup in the pumpkin filling if you are doing the low carb version of your paleo pumpkin pie bars?

Julia

Friday 27th of November 2020

Hi Shari, use 1/2 cup of sugar-free powdered sweetener :) Hope you enjoy!

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